Harshad Senjaliya

Experience

• 

  WAH Restaurants Private Limited

  Sept 2011 - Dec 2012

  Commis 3

  ☛ Organized and prepared mise-en-place as directed by Senior Chefs☛ Measured and mixed ingredients according to recipe to prepare different cuisines and beverages☛ Rotated stock and controlled food costs in the kitchen☛ Measured dish ingredients and portioned sizes accurately☛ Checked and ensured correct temperatures of kitchen appliances and food☛ Ensured high standards of hygiene and safety in the kitchen

• 

  Courtyard by Marriott Mumbai International Airport

  Jan 2013 - Jan 2014

  Culinary Associate

  ☛ Baked and decorated a wide range of bread and pastries☛ Ordered supplies as and when necessary☛ Managed kitchen budget to reduce wastage☛ Assisted the Senior Chefs in cleaning and arranging ingredients☛ Maintained hygiene standards of kitchen equipment☛ Organized and stored food supplies

• 

  Royal Caribbean International

  May 2014 - Feb 2016

  ☛ Prepared bread, pastries, and baked goods☛ Assisted Chief Baker in measuring and mixing ingredients as per the menu☛ Maintained stock of ingredients☛ Baked cookies, muffins, cakes, and pastries ☛ Prepared bread, pastries, and baked goods☛ Assisted Chief Baker in measuring and mixing ingredients as per the menu☛ Maintained stock of ingredients☛ Baked cookies, muffins, cakes, and pastries

  • Trainee Baker (Commi 2)

    Jul 2015 - Feb 2016

  • Baker Trainee

    May 2014 - Aug 2015
• 

  Royal Caribbean International

  Apr 2016 - Nov 2016

  Commis 1 (Assistant Baker)

  ☛ Measured and mixed ingredients for preparing baked recipes☛ Decorated and creamed cakes, pastries, rolls and biscuits☛ Organized ingredients in stores as per hygiene and safety standards

• 

  LE SUTRA HOSPITALITY PRIVATE LIMITED

  May 2017 - Oct 2018

  Jr.sous chef
• 

  DynCorp International

  Oct 2018 - now

  Head baker

  ☛ Work closely with Senior Sous Chefs to plan kitchen operations, including the preparation of a-la-carte menus☛ Check and allocate tasks to team members based on work schedules☛ Track and order for new bakery supplies from the store department☛ Maintain the upkeep of the buffet setup☛ Ensure the hygiene and sanitation of the workstation☛ Monitor and maintain the temperature logs of ingredients